This wreath-shaped pavlova ramps up the festivity factor. A cream made with a simple drained yoghurt makes a change from the more usual cream topping and cuts through the sweetness of the pav. Begin this recipe a day ahead if you'd like to drain the yoghurt.
- 225 gm (about 6) eggwhites
- 370 gm caster sugar
- 3 tsp rosewater, or to taste
- 1 1/2 tsp white vinegar
- 1 tsp vanilla bean paste
- 2 tsp cornflour
- 2 tbsp firmly packed mint
- watermelon balls, diced
- Turkish delight and organic rose petals, to serve
- 1 kg Greek-style yoghurt
- 80 gm honey
- 100 ml pouring cream
- 1For yoghurt cream, whisk yoghurt and honey in a bowl, transfer to a sieve lined with muslin placed over a bowl, cover and refrigerate overnight to drain. Just before serving add cream and whisk to soft peaks.
- 2Preheat oven to 150°C. Trace a 23cm-diameter circle on a large piece of baking paper and place pencil-side down on a lightly oiled baking tray. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add 330gm sugar and whisk until firm and glossy (2-3 minutes). Whisk in rosewater, vinegar and vanilla, then fold in half the cornflour. Place heaped dessertspoonfuls of meringue around the circle to form a ring. Place in oven, reduce to 120°C, and bake until crisp but not coloured (11⁄4-11⁄2 hours). Turn heat o and cool completely in oven with door closed (at least 6 hours or overnight). Pavlova will keep in an airtight container for 2 days.
- 3Blitz mint, remaining cornflour and remaining sugar in a small food processor to finely chop.
- 4To serve, spoon yoghurt cream over pavlova wreath, scatter with watermelon, Turkish delight, rose petals and mint sugar.